Cilantro Pesto Chicken

For the pesto:

1 bunch of fresh cilantro

3 cloves fresh garlic chopped

1 tablespoon of fresh lime juice

1/2 cup of Cotija cheese crumbled

1/4 teaspoon of ground chipotle chili powder

1/3 cup of shelled and roasted pistachios

1/2 cup of olive oil

For the chicken:

2 pounds of boneless skinless chicken breast cut into 1-inch cubes

1/2 teaspoon of kosher salt

1. In an electric food processor or blender, blend cilantro, garlic, lime juice, cheese, chili powder and pistachios. Add ¼ cup of the olive oil and blend the pesto. Add more olive oil until the pesto reaches the consistency you’d like.
2. Heat large skillet over medium high heat, season chicken with salt and cook until opaque throughout. Transfer to a bowl and return pan to heat. Spoon pesto into hot pan and bring to a simmer. Return chicken to the pan, stir to coat chicken in pesto and serve over rice, pasta, or tucked inside a tortilla.